Bacon Deviled Eggs
Bacon Deviled Eggs combine creamy egg yolk filling with crispy bacon for a flavorful appetizer perfect for any gathering.
Ingredients
Main Ingredients
- 6 large large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 slices cooked bacon, crumbled can substitute with turkey bacon or smoked tempeh for halal option
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped chives or paprika
Instructions
Preparation
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
Mixing Filling
- Add mayonnaise, Dijon mustard, crumbled bacon, a pinch of salt, and a few grinds of black pepper to the yolks. Mash and mix until smooth and creamy.
Assembly
- Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
- If desired, garnish with chopped chives or a sprinkle of paprika. Serve immediately or chill until ready to serve.
Notes
Use eggs that are at least a week old for easier peeling. For extra-creamy filling, use a food processor to blend the yolk mixture. Chill the deviled eggs for at least 30 minutes before serving.